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Canada: Genial Back Project For the Weekend: Do you already know upside-down cake with peaches? This simple fruit cake is prohibited delicious!

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Each hobby baker knows: Who bakes a cake, takes care of the ground that the floor comes into the mold - and then follows the coating. But who believes that it only works, has probably never heard of "upside-down cake". This back trend offers a decisive difference: In this cake variety comes first the coating in the form, then the ground dough is poured over it - and if everything is baked, the cake is overgrown.

  Geniales Back-Projekt fürs Wochenende: Kennen Sie schon Upside-Down-Kuchen mit Pfirsichen? Dieser einfache Obstkuchen ist verboten lecker! © Provided by Berlin Kurier

The result is a wonderful-juicy fruit cake, from which there are a wide variety of variants. Approximately with oranges, apples, plums, caramel cast iron and without. Here comes a variant with peaches, for which it does not even need fresh fruits - who still has any peaches in the inventory cabinet, can also prepare the cake. The perfect back project for the weekend!

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You need: 2 tablespoons of butter, 5 tablespoons of honey, 6 peaches, 300 grams of flour, 3 teaspoons baking powder, 150 grams of soft butter, 150 grams of sugar, rubbed shell of a Lemon, 4 eggs, salt, 150 milliliters of milk.

and how it works: Lay out the bottom of a springform shape with baking paper, then grease ground and edge with a tablespoon butter. Distribute the other tablespoon butter and the 5 tablespoons of honey on the bottom of the shape. Wash the peaches, halve and cut into columns, spread them close to the bottom of the shape. Mix

300 grams of flour and a teaspoon of baking powder in a bowl. Stir butter and sugar, lemon peel and salt in a separate bowl for several minutes frothy. Add the eggs one after the other and stir well. Finally, the flour mixture gradually, alternately with the milk, stir under the egg butter mass.

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If the dough is nicely supple, spread over the peaches. Bake the cake in the oven at 180 degrees top and bottom heat for 45 minutes. Allow to cool for about 15 minutes, then loosen the cake ring and plunge the cake to a plate. Carefully remove the baking paper. If a peach triggers, give it back to the cake. The cake tastes very well very good, best with cooler whipped cream. Enjoy your meal!

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